Beef Bourguignon with steamed greens
Trimmed beef chuck steak
400 g, fat trimmed, cut into 3cm pieces (buy 500g)
12 whole, peeled
2 medium, coarsely chopped
2 stick(s), coarsely chopped
2 slice(s), (2 x 25g slices), finely chopped
300 g, (button,small), crushed
2 clove(s), crushed
125 ml, dry
2 tsp, (2 sprigs)
Fresh bay leaf
1½ cup(s), (375ml)
- Preheat oven to 200°C or 180°C fan-forced. Place beef in a large bowl. Add flour and toss to coat. Shake off any excess flour.
- Heat half the oil in a large flameproof casserole dish over high heat. Cook beef, in batches, for 2–3 minutes or until browned. Transfer to a plate.
- Heat remaining oil in same dish over medium-high heat. Add eschalots, carrot, celery and bacon and cook, stirring, for 5 minutes or until eschalots have softened. Add mushrooms and garlic and cook, stirring, for 2–3 minutes or until mushrooms are golden. Add wine and bring to the boil. Return beef to dish with thyme, bay leaf and stock and bring to the boil. Cover and bake for 2 hours or until beef is tender. Serve.